Best Vietnamese Seafood Pho Recipe Pho Hai San Recipes

Vietnamese Seafood Pho Recipe (Pho Hai San) image

Provided by MimieYuen

Categories < 4 Hours

Time 2h

Yield 4 serving(s)

Number Of Ingredients 15

1 1/2 liters vegetable stock
1 onion, sliced
500 g pho noodles
2 tablespoons coriander
300 g white fish fillets (optional) or 300 g basil clams (optional)
50 g field mushrooms
2 tablespoons chopped fresh coriander
black cardamom pod
green cardamom pods
cinnamon
star anise
coriander seed
sea salt
fennel seed
clove (See more at www.vietnamesefood.com.vn)

Steps:

Step 1: Hard boil all the shrimps which take out the shell, cuttlefishes and white fishes which are sliced as small pieces. If you love basil clams, you can add more too.
Step 2: Use the boil water which boil the seafood for the broth of this Pho, add the chicken bones with onion (cleave it in two and fry first) and field mushrooms into the boil water.
Step 3: Then add black caradmom, green cardamom pods, cinnamon, star anise, coriander seeds, sea salt, fennel seeds, clovesinto the broth to simmer for 40 minutes.
Step 4: Dip noodle (Banh pho) in the boil water to make it soft and clean.
Finally, you finished one of delicious Vietnamese Pho Recipes. Now put noodles, ladle broth into the deep bowl, and add all the seafood which you boiled, and some coriander, onions on the surface of dish.

Nutrition Facts : Calories 494, Fat 5.6, SaturatedFat 1.5, Cholesterol 105, Sodium 28.4, Carbohydrate 92.1, Fiber 4.8, Sugar 3.8, Protein 18.4

Vietnamese Pho image

Provided by Mysterygirl

Categories Vietnamese

Yield 4 serving(s)

Number Of Ingredients 23

5 lbs beef bones with marrow
5 lbs oxtails
1 lb flank steak
2 large onions, unpeeled, halved, and studded with 8 cloves
3 shallots, unpeeled
2 ounces ginger, unpeeled (1 piece)
8 teaspoons star anise
1 cinnamon stick
4 medium parsnips, cut in 2-inch-chunks
2 teaspoons salt
1 lb beef sirloin
2 scallions, thinly sliced
1 tablespoon cilantro, chopped
2 medium onions, thinly sliced
1/4 cup hot chili sauce
1 lb rice noodles (1/4-inch wide (or banh pho))
1/2 cup nuoc nam (Vietnamese fish-sauce)
to taste black pepper, freshly ground
2 cups fresh bean sprouts
2 fresh chili peppers, sliced
2 limes, cut in wedges
1 bunch of fresh mint
1 bunch fresh Asian basil or 1 bunch regular basil

Steps:

Soak bone overnight in cold water.
Place bones, oxtails and flank steak in a large stock pot. Add SALTED BOILING water to cover and bring to a boil. Better yet, boil water, add salt then add bones. Marinate oxtails and flank steak with fish sauce, sugar, black pepper.
Cook 5 minutes, drain and rinse pot and bones.
Return bones to pot, add 6 quarts COLD WATER and bring to a boil. Skim surface of scum and fat. Stir bones at bottom. After 1 hour of simmering, add oxtails & flank steak.
The ginger root, shallots, and onion need to be roasted. The ginger root until the outer layer peels off easily. The onion until outer layer is semi-burnt. About 3 min. Roast the anise seeds in a pan for 2 min. Add to broth while waiting to boil.
Meanwhile, slice beef sirloin against grain into paper-thin slices, about 2-by-2 inches. Slice flank steak the same way; that is after they are cooked for about 1 hour.
Set aside. In a small bowl, combine scallions, cilantro, and half the sliced onions.
Place remaining onions in another bowl and mix in hot chili sauce. Soak rice noodles in water. When broth is ready, discard bones.
Strain broth through a colander lined with a double layer of damp cheesecloth into a clean pot. Add fish sauce and bring to a boil.
Reduce heat to simmer.
In another pot, bring 4 quarts of water to a boil.
Add noodles and drain immediately.
Do not overcook noodles